GUIDELINES FOR WRITING

INDUSTRIAL TRAINING REPORT

(Based on Project Report Format)

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY,

FACULTY OF AGRICULTURE,
NNAMDI AZIKIWE UNIVERSITY AWKA, ANAMBRA STATE

Compiled by B.Sc. SIWES Committee Printed 2018.

APRIL, 2018

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 ORGANISATIONAL SEQUENCE OF AN INDUSTRIAL TRAINING REPORT

1 Cover page

2 Title page

3 Dedication

4 Acknowledgement

5 Summary

6. Table of Contents

7. List of Tables

8 List of Figures

9 List of Plates

10. Abbreviation, Glossary, Definitions

11 CHAPTER ONE: INTRODUCTION AND ORGANISATIONAL CHART

12 CHAPTER TWO: SCIENTIFIC BASIS AND PRODUCTION ACTIVITIES

13 CHAPTER THREE: QUALITY CONTROL AND/OR QUALITY ASSURANCE

14 CHAPTER FOUR: MARKETING AND DISTRIBUTION

15 CHAPTER FIVE: CONCLUSION AND RECOMMENDATION

16 References

17 Appendix (Weekly Activities)

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CONTENT OF EACH HEADING

1. COVER PAGE
This page will only contain the purpose of the SIWES report, the student’s name and
registration no., department, faculty, institution, place and location of attachment, period of
attachment (month and year). All must be centred in uppercase and no painting. The spine
should be lettered boldly in gold to indicate the name of the candidate with initials. (see
attached sample, page 15).

2. TITLE PAGE
The first page after the blank sheet is the title page. This will bear the title of the SIWES
report. The title of the SIWES report should give an immediate indication of the subject and
scope of the work. It should be as concise as possible. A title should entice the reader into the
rest of the SIWES report. (see attached sample, page 16).

3. DEDICATION
This is a statement addressing the SIWES report to a particular person as a sign of respect or
affection; it should not be more than 50 words (see attached sample, page 17).

4. ACKNOWLEDGEMENT
Acknowledgement should be used to appreciate others who contributed to the success of the
SIWES report. It is polite to express appreciation for technical assistance received and
facilities provided. (see attached sample, page 18).

5. SUMMARY
Each report shall have a summary of not more than 250 words. The summary should state
clearly a concise description of the place of attachment, the objective of the company or
organization, production or laboratory section assigned, science behind the product of
discussion, quality control/assurance, marketing and distribution of the product and
conclusion. A summary must be complete in itself and intelligible without reference to the
text or figures. No reference should be cited here. A summary must give readers an overview
of the SIWES report (see attached sample, page 19).

6. TABLE OF CONTENTS
This shall contain the contents of the SIWES report starting from the title page; the headings
in the report should be arranged according to the scheme in the Table of Contents (see
attached sample, page 20).

7, 8, 9. LIST OF FIGURES/ TABLES/PLATES

A separate list of figures, tables and plates, each showing title and indicating the page where
they appear shall be given in numerical order (see details in pages 9 & 10).

10. ABBREVIATION, GLOSSARY/DEFINITIONS

Where appropriate, the full meaning of abbreviations, glossary of foreign words used in the
text, and definitions of new terms should be given.

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11. CHAPTER ONE
INTRODUCTION AND ORGANISATIONAL CHART
This should give background information of the company or organization (history, year it
was founded, location, branches and its various departments/sections), their objective, the
products they produce and/or analyze. This is followed by literature based information about
the products but limiting citation to only a few relevant authors rather than embarking on an
encyclopedic citation which should be reserved for production activities. The last paragraph
should highlight the various laboratories/sections/departments where the student worked.
However, there is no limit to the extensive write-up with respect to the products (with their
production processes) and/or analytical procedures (such as. Gas Chromatography, Atomic
Absorption Spectroscopy, ELISA…etc)

Organizational chart entails giving a hierarchical structure of the organization and or

company while highlighting their functions and duties. In addition a well labeled figure of
the organizational chart should be included. However, taking pictures of an already existing
chart is not allowed.

All the headings under this introduction are aligned left with main words capitalized. The
title (Introduction) should be in uppercase and centered.

12. CHAPTER TWO

SCIENTIFIC BASIS AND PRODUCTION ACTIVITIES
Scientific Basis: Basically, this involves stating and explaining the underlying principle for
which gives the product/analysis its unique characteristics. It could either be a unit operation
in the production process or the underlying principle behind an analytical machine.

In this chapter, there is also need to extensively describe the production processes involved in
the production of the named product. The flowchart of the production should be included and
the various unit operations should be described. Pictures of the equipments and machines can
be inserted. However, they should be labeled correctly. Relevant original publications should
be included as a literature background to the named process. However, it should give
prominence to the latest literature especially the last ten to fifteen years.

13. CHAPTER THREE

QUALITY CONTROL AND/OR QUALITY ASSURANCE
Depending on the company or organization, this involves a detailed description of either a
process based checks and/or a product based checks. It can be explained in the following
subheadings; Entrance Control Section, Process Control Section, Packaging Control Section,
Water/Chemical Section, Microbiological Section, Taste Test/Sensory Analysis, Waste
Water Treatment Plant, Consumer Complaints, HACCP…etc

14. CHAPTER FOUR

MARKETING AND DISTRIBUTION
Marketing is the commercial process involved in promoting and selling and distributing a
product or service while distribution on the other hand is the commercial activity of

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 transporting and selling goods from a producer to a consumer. Hence, students should
explain how the company or organization markets their products or their activities either
through workshops, erection of billboards, use of jingles and/or distribution of posters and
stickers.

15. CHAPTER FIVE

CONCLUSION AND RECOMMENDATIONS
The conclusion shall highlight the summary of the SIWES experience. The recommendations
are made depending on the observations during the period of IT attachment. The title
(Conclusion and Recommendations) should be in uppercase and centered.

16. REFERENCES
LIST OF REFERENCES
Don’t copy authors’ statements verbatim but paraphrase their statements and still reference
them. All publications cited in the text should be presented in a List of References at the end
of the SIWES report in alphabetical order of the surnames of the authors. Where the authors
are more than one, the surname of the first author comes first in the arrangement. The second
line of a reference in the reference list should be indented five letters away where applicable.

The source of the information must be italicized. If it is a journal, the volume must be bold.
The following are ways to write different categories of references in the reference list.
• Text References
A reference within the text should give only the author’s surname without the initials,
followed by a comma and the year of publication in bracket, thus; (Obi, 2012).

1. If the citation comes within the sentence, the year should be in parenthesis e.g.
According to Obi (2012). Whereas, at the end of a sentence, both the surname and
the year should be in parenthesis e.g. (Obi, 2012).

2. If the reference cited has two authors, references shall be made to both authors
e.g. (Obi and Musa, 2014).

3. If the reference cited more than 2 authors, the term et al., (italized) should be used
after the surname of the first author, followed by the year of publication, e.g.
(Udoh et al., 2016).

4. Where reference is made to more than one paper published by the same author in
the same year, the suffixes, a, b, c, etc. shall be used after the year’s number e.g.
Udoh (2016a, b, c, etc.) and referenced separately on the reference list.

 Anonymous
An anonymous work is one which the author’s name did not appear anywhere in the
text e.g.
Anonymous (2014). Cereals and wholegrain foods. http://www.betterhealth.vic.gov.
au/bhcv2/bhcarticles.nsf/pages/Cereals_and_wholegrain_foods. Accessed
16/6/2014.

5
 Anonymous (2006). Person to person spread of diseases. Ghana medicine 2: 231
- 238.

 Books
AOAC (2010). Official Methods of Analysis. 17th ed. Association of Official
Analytical Chemists, Washington D.C.

Lewis, M. J. (1990). Physical Properties of Foods and Food Processing Systems.

Ellis Horwood Ltd., Chichester, England pp.110-115

Jay, J. M. (2000). Modern Food Microbiology 6th edn. Aspen publishers, Inc.
Gaithersburg, Maryland p. 168.

 Bulletin, Circular, Periodicals and Newspapers:

Willets, C. O. and Hills, C. H. (1976). Maple-syrup producers manual. Agric
Handbook No. 134 US Department of Agriculture, Washington DC. p. 20

Okafor, J. M. (1982). Antifungal agents of microbial origins. Daily Times Lagos,

15th January, 1982. p. 5

 Chapter of book
Hood, L. F. (1982). Current concepts of starch structure Ch. 13. In Food
Carbohydrates. D. R. Lineback and Westport, C.T. (eds.) p. 64.

John, M. A. (1982). Carbon monoxide on earth, In Encyclopaedia Britannica, 4:101-

108.

 Journal
Cardello, A. V. and Maller, O. (1982). Acceptability of water, selected beverages and
foods as a function of serving temperature. Journal of Food Science 47:1549 -
1552.

IFT Sensory Evaluation Div. (1981). Sensory Evaluation Guide for Testing Food
and Food Beverage Products. Food Technology 35 (4): 16 - 23.

 Journal article on the Internet

Sinha, A., Madden, J., Ross-Degnen, D., Soumerai, S., Platt, R. (2003). Reduced risk
of neonatal respiratory infections among breastfed girls but not boys.
Pediatrics
(series online) 112: e303 Internet:http://pediatrics. A publications.org/cg:/conte
nt! 11 2/4/e303 (Include date accessed from net).

 Book /Monograph on the internet

Donaldson, M. S., Ed. (1999). Measuring the quality of healthcare (monograph on the
internet). Washington, National Academy Press; (cited 2004 Oct 8). Available
from: http://legacy. Netlibrary.coml. (Include date accessed from net).

 Website/homepage:
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 Heart Centre Online (homepage on the internet). Boca Raton, FL: Heartcentre online,
Inc.; 2000-2004 (updated 2004 May 23; cited 2004 Oct 15).
http://www.heartcentre online.com/ (Include date accessed from net).

N.B Only materials from websites/home pages of known international and local
organizations would be acceptable. Lecturers should scrutinize these and other
internet materials, referenced.

 Non-English reference
Mingues-Mosguera, M. I., Franquelo_Canaogi, A. and Fermamdoz Diez, M. J.
(1981). Pastas de pimiento I Normalization de la medida de color. Grasas
Aceite 33(1): 23-25.

 Paper Accepted
Rhowmik, S. R. and Hayakawa, K. (1983). Influence of selected Thermal Processing
Conditions on Steam Consumption and on Mass Average Sterilizing Values.
Journal of Food Science (in press).

 Paper Presented
Takequchi, C. A. (1982). Regulations Aspects of Food irradiation. Paper No. 8,
Presented at the 42’’ Annual Meeting of Inst. Food technology Las Vegas NY.
June 22-25.

 Patent
Nezbed, R. I. (1974) Amorphous Beta Lactose for Tabletting. US Patent 3, 802,
91. 1, April 9.

 Secondary Source
Sakata, R., Ohso, M. and Nagata, Y. (1981). Effects of Procine Muscle
Conditions on the Colour of Cooled Cured Meat. Agricultural and
Biological Chemicals 45(9): 2077-2079. (In Food Science Technology
abstract (1982) 14(5): 5877.

Wherman, K. H. (1981). Apple Flavour Ph.D Thesis, Michigan state University

Fast Lansing. Quoted in Wherman, K. H. (1996), “Newer Knowledge of
Apple Constitution” Academic Press, New York, p. 11.

 Thesis
Geji-Hansen, F. (1977). Microstructure and Stability of Freeze-dried Solute
containing Oil-in-Water Emulsions. M.Sc. Thesis, Abubakar Tafawa
Balewa University, Bauchi, Nigeria.

 Unpublished Data I Letter

Peteg, M. (1982). Unpublished Data Department of Food Engineering, University
of Massachusetts, Amberst.

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 Bills, D. D. (1982). Private Communication USDA-ARS, Eastern Regional
Research Centre, Philadelphia, P. A.

 Editors and Compilers

James, J. H. and White, R. A. (Eds.) (1968). Epidemiology of Foodborne
Salmonellosis. Blackwell scientific Publications.

 Government Agency as author

Nigeria, Federal Ministry of Economic Planning and Reconstruction. The Four
Year Development Plan, 1970-74 Lagos, 1970 364p.

19. APPENDICES
These are raw data (if any) used in the presentation of the SIWES report. However, appendix
I should describe the weekly activities. The numbering should be in Roman numerals e. g.
APPENDIX IV

TYPING INSTRUCTIONS

PAPER QUALITY: The paper used for the copy to be submitted to the Department must be of
the highest quality. Photocopies must be permanent. A4 (21.0 x 29.7cm) size paper must be used.

TYPING: Typing must be on one side only of the paper. The names of genera and groups of
lower rank, foreign words such as bona fide, prime facie, in vitro, in vivo, et al, in situ etc and
title of books, journals, bulletins, pamphlets, magazines and newspapers, paragraph sub headings
and side sub headings should be italized. The volume number, the chapter heading and and
centred subheadings should be in bold face. The type must be clear, dark and even. The best type
is 12 point to the inch produced. The following points should be noted:

MARGIN: The following minimum margins are required: Top: 1-inch (2.5cm); Left: 1.5 inches
(3.5cm); Right: 1 inch (2.5cm). These margin requirements also apply to all illustrated materials.

The beginning of paragraphs should not be indented but an extra space created before the next
one.

SPACING: Typing must be standard and uniform 1.5 spaced, on one side of the paper only
including tables, with the exception of indented quotations which should be typed in single
spacing. Use 1.5 spacing to separate any two different references. Note that only one type of
character should be used. Times New Roman or other standard types. They should not be mixed.

PAGINATION: All preliminary pages of the report shall be numbered in roman numerals, (i.e.
i, ii, iii, etc) except the title page. The numbering should start from Declaration page as (ii). Page
must be numbered three (3) lines below the last typing line and centered. Arabic numerals (1, 2,
3, 4, etc) should be used beginning with the first page of text (usually Introduction).

QUOTATION: Should correspond exactly with the original in-words, spelling, capitalization
and language. If quotation is less than two lines of the report page, double quotation mark are

8
placed at the beginning and end thus “Life is like a fleeting shadow”. A quotation, which is two
or more lines in length, should have quotation marks at the beginning and end.

TABLES, FIGURES AND PLATES

a. Tables
Number with Arabic numerals. As much as possible present each table on a separate page. Small
tables within the text should be brief and clear. Such tables should be typed as near as
possible after the paragraph in which they have been mentioned for the first time. Larger
tables should be inserted immediately after the page in which they have been mentioned for the
first time. Tables based on data other than those collected directly from the investigation and or
very long tables should normally be inserted as Appendices at the end of the project report.

The text should include useful references to all tables. Larger tables typed lengthways along the
page, should have their captions at the free end of the bound copy. All tables should be discussed
within the text. The title of tables should be set to the extreme left at the top of the table with the
second line, where applicable starting under the first letter of the title. Only the first letter of the
caption should be capitalized. Use superscript letters to denote footnotes to tables while captions
and numbers should appear on top of the table, flushed left. No vertical lines are allowed in a
table. An example of a table layout is in Table 2.I.

b. Figures and Plates

Figures include graphs, charts, drawings, diagrams, maps and some kind of computer printouts.
The term Figures thus refers to any type of graphic illustration other than a table. Number figures
with Arabic numerals and each figure on a separate page. An example of a figure is shown in
Figure 3.1.

Mounted illustrations such as photographs are usually referred to as Plates. The recommended
practice is to use Roman numerals to identify plates e.g. Plate III, Plate IV, etc. Each figure or
plate must have a concise but comprehensive caption. The caption should be typed to the
extreme left below the Figure or Plate with the second line, where applicable starting under the
first letter of the title.

Table 2.1: Mean normalised sensory properties of gari texture attributes from many
locations in Bauchi State.

Sample code Hardness Springiness Cohesiveness

201 56 34 56
021 90 20 345
210 54 43 231

Only the first letter of the caption should be capitalized. Avoid the use of such superfluous
phrases as “Graph showing...” or “Map illustrating...” and the like.

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 Acha grains
Sorting/ cleaning
Washing
Draining
Cabinet drying at 60ᵒC for 8 h
Dry milling
Sieving

Wholemeal acha flour

Figure 3.1: Flow chart of wholemeal acha flour

Source: Okaka et al., 2005.

QUALITY OF ILLUSTRATION
Everything in the typescript must be computer typed, clear and readable. Where a figure/table is
photocopied from another source(s), the product must be of good quality. Where a figure/table is
from a published work, the source should be included at the end of title of the figure/table.

PHOTOGRAPHS
All photographs in the report must be glossy not silk finishes and should be labeled as plates. No
need to photocopy from another source but computer type e.g Organizational chart’

HEADINGS
A maximum of three-tier system should be adopted for the headings in the text. Arabic numerals
should be used appropriately to number the headings. The chapter number and headings should
be centralized with all the letters in bold capitals. The sub-headings should be left justified with
first letters of each main word in capitals, while sub-sub - headings should also be set to the left
with the first letter in capital only.
Example:

10
 CHAPTER TWO
SCIENTIFIC BASIS AND PRODUCTION ACTIVITIES
Examples of Scientific Basis:
Brewing is a general term used to refer to the production of beer from simple starch source or
raw materials. The scientific basis is fermentation. The underlying principle being the conversion
of the starch into alcohol by the action of yeast is summarised in Fig. 2.0:

Grain modification (malting)

starch degradation (mashing & wort production)

starch conversion/ alcohol production

(fermentation)

Fig. 2.0 Chart Showing the Conversion of Starch to Alcohol

Source: Oyeniyi, 2010

During fermentation, yeast converts the sugar produced in the brew house into alcohol.
The process starts when the yeast is pitched into the wort and finishes when most of the sugars
have been converted into alcohol and CO2. The overall reaction for fermentation is shown below:
S. cerevisiae
C6H12O6 2(C2H5OH) + 2CO2 + Energy
glucose alcohol carbon dioxide

The equation summarises the very many reactions occurring during fermentation all
controlled by a variety of different enzymes in the yeast cell.

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 OR
• Separation of thermally stable and volatile compounds based on their molecular
weight.

Air Hydrogen
generator
generator

Flame

Carrier gas Standard/ Column Detector Results in

(N2) form of peaks
Sample

THE PRINCIPLES OF GAS CHROMATOGRAPHY

The scientific basis in contaminant analysis is separation of thermally stable and volatile
compounds based on their molecular weight. Chromatography is the separation of a mixture of
compounds (solutes) into separate components. By separating the sample into individual
components, it is easier to identify (qualitate) and measure the amount (quantitate) of the various
sample components. Gas chromatography (GC) is one of these techniques. It is estimated that 10-
20% of the known compounds can be analysed by GC. If all or some of a compound or molecules
are in the gas or vapour phase at 400-4500C or below, and they do not decompose at these
temperatures, the compound can probably be analyzed by GC.

One or more high purity gases (nitrogen gas) are supplied to the GC. One of the gases (called the
carrier gas) flows into the injector, through the column and then into the detector. A sample is

12
introduced into the injector usually with a syringe or an exterior sampling device. The injector is
usually heated to 150-2500C which causes the volatile sample solutes to vaporize. The vaporized
solutes are transported into the column by the carrier gas. The column is maintained in a
temperature controlled oven.

The solutes travel through the column at a rate primarily determined by their physical properties,
and the temperature and the composition of the column. The various solutes travel through the
column at different rates. The fastest moving solute exists (elutes) the column first then is followed
by the remaining solutes in corresponding order (Reference). As each solute elutes from the
column, it enters the heated detector. An electronic signal is generated upon interaction of the
solute with the detector. The size of the signal is recorded by a data system and is plotted against
elapsed time to produce a chromatogram.

The ideal chromatogram has closely spaced peaks with no overlap of the peaks. Any peaks that
overlap are called co eluting. The time and size of a peak are important in that they are used to
identify and measure the amount of the compound in the sample. The size of the resulting peak
corresponds to the amount of the compound in the sample. A larger peak is obtained as the
concentration of the corresponding compound increases. If the column and all of operating
conditions are kept the same, a given compound always travels through the column at the same
rate (Reference). Thus, a compound can be identified by the required for it to travel through the
column (called the retention time). Retention time is the time it takes a solute to travel through the
column. The retention time is assigned to the corresponding solute peak.

Other examples:

SCIENTIFIC BASES
Sugar (sucrose) + Water simple syrup
(steam) +

concentrates and acidulants

Final syrup

CO2

Carbonated beverage

The science behind the production of carbonated beverages is

mixing and carbonation.

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 SCIENTIFIC BASIS
(1) Biological Leavening
Yeast
C6H12O6 Enzyme CO2(g) + C2H5OH(g)
255 – 270oC
Glucose ethanol

(2) Chemical Leavening

 (NH4) HCO3 NH3(g) + CO2(g) + H2O(g)
Ammonium 255 – 270oC
(g)
Bicarbonate

 2NaHCO3 Na2CO3 + CO2(g) + H2O(g)

Baking soda 255 – 270oC Sodium Salt
(3) Wheat flour + H2O mixing dough

* Yeast: Saccharomyces cerevisiae

* Enzyme: Protease

DEADLINE FOR REPORT SUBMISSION

A copy of the SIWES report shall be submitted to the SIWES Coordinator, the two weeks before
power-point presentation. After scoring, students are to effect corrections and to submit not later
than seven (7) working days.

PENALTY
Failure to submit after seven (7) working days attracts loss of grade; thereon losing 10 marks per
day for a maximum of six days after which the SIWES report shall be rejected pending HOD’s
and/or coordinator’s consent.

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Example of cover page:

INDUSTRIAL TRAINING REPORT PRESENTED IN PARTIAL FULFILMENT OF

THE REQUIREMENT FOR THE COURSE FST 472 (STUDENT INDUSTRIAL WORK
EXPERIENCE SCHEME, SIWES)

BY

BARESI, EMMANUEL CHISOM

REG. NO: 20180034

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

FACULTY OF AGRICULTURE
NNAMDI AZIKIWE UNIVERSITY, AWKA

PLACE OF ATTACHMENT: NIGERIAN BREWERY PLC, AMA

LOCATION: AMAEKE NGWO NEAR 9TH MILE CORNER, ENUGU STATE

PERIOD OF ATTACHMENT: MAY, 2011 – OCTOBER, 2011

15
Example of Title Page:

TITLE PAGE
INDUSTRIAL TRAINING REPORT ON BEER PRODUCTION AT NIGERIAN BREWERY
PLC, AMA.

16
Sample of Dedication:

DEDICATION

This SIWES report is dedicated to………………………………………………………….

……………………………………………………………………………………………………..

……………………………………………………………………………………………………..

17
Sample of Acknowledgement:

ACKNOWLEDGEMENT

My appreciation goes to the staff and management (Mention the name), for her

encouragement, suggestions and motherly support during the SIWES period. I am particularly

grateful to all my lecturers (Mention their names with initials) and laboratory staff of the

Department of Food Science and Technology for their encouragement and support.

………………………………………………………………………………………………

………………………………………………………………………………………………………

………………………………………………………………………………………………………

………………………………………………………………………………………………………

SEQUENCE OF ACKNOWLEDEMENT
 God
 Staff of the Department
 Staff of the Organization
 People that contributed to the work
 Colleagues (if need be)
 Parents

18
Sample of Summary:

Summary

The industrial training was done at Nigerian Brewery PLC, Ama. It is located at Amaeke
Ngwo by ninth mile corner Enugu State. Nigerian Brewery was founded in 1946. The company
has a wide portfolio of brands that covers the 3 segments of the Nigerian beer market; lager,
stout and malt and these include Heineken, Star, Gulder, Legend Extra Stout, Maltina and
Amstel Malta. They are also the producers of Fayrouz and Climax energy drink. NB PLC has its
headquarters in Lagos with five brewing plants in Lagos, Aba, Kaduna, Ibadan and Enugu as
well as a malting plant which is located at Aba Brewery. Beer is an alcoholic drink made from
cereals which is flavoured with hops for bitterness and flavour. During the course of my training,
the company posted me to the Technological Department which is made up of the brew house
and the laboratory (quality assurance). Brew house is in charge of the production of the beer
while the laboratory is responsible for all the quality issues in the brewery. The science behind
beer production is the conversion of the starch into alcohol by the action of yeast (fermentation).
Marketing of Nigerian Brewery products is carried out by the sales department while the public
affairs department takes care of the marketing strategies. The industrial training in NB PLC,
AMA was indeed knowledge-emboldening in brewing concept.

19
 TABLE OF CONTENTS

Content Page

Title page i
Dedication iv
Acknowledgement v
Abstract vi
Table of Contents vii
List of Tables viii
List of Figures ix
List of Plates x
Abbreviation, Glossary and Definitions xi

CHAPTER ONE: INTRODUCTION AND ORGANISATIONAL CHART

1.0
1.1
CHAPTER TWO: SCIENTIFIC BASIS AND PRODUCTION ACTIVITIES
2.0
2.1
CHAPTER THREE: QUALITY CONTROL AND/OR QUALITY ASSURANCE
3.0
3.1
CHAPTER FOUR: MARKETING AND DISTRIBUTION
4.0
4.1
4.2
CHAPTER FIVE: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion
5.2 Recommendations

REFERENCES

APPENDICES (Weekly Activities)

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Examples of Weekly Activities

Table1. Weekly Activities

Dates Department/Units Activities Carried Out
Week I Induction /Orientation Medicals, orientation about the brewery,
16th May-20th introduction to the HRM and staff of the
May technological dept.
Week 2-3 Laboratory-Quality Learnt about the LSS, PIMS, COGNOS,
23rd May-3rd Jun System 5s, CCC and all lab systems and KPIs
(HARA, HMRA, HSRA) and use of
HEIQ.
Week 4-5 Laboratory- Learnt about the procedure for entrance
6th Jun-17th Jun Entrance Control control and use of CoA database and also
assisted in carrying out these analyses.
Week 6-7 Laboratory- Learnt about the main process analysis
20th Jun-1st Jul Process Control and also carried them out.
Week 8-9 Laboratory- Learnt about packaging checks and also
4th Jul-15th Jul Packaging Process helped in implementing them.
Wk 10-11 Laboratory- Learnt about sensory analysis.
18th Jul-29th Jul Sensory Preparation of taste test samples and
dishing out the samples to tasters.
Wk 12-14 Laboratory- Learnt about micro analysis and
1st Aug-19th Aug Microbiological identification of micro organisms.
Autoclaving of micro wares and wares as
well as preparation of media for microbial
growth.
Wk 15-17 Laboratory- Learnt about GC.
22nd Aug-9th Sept GC/Miscellaneous Collection and analysis of water samples,
setting up taste test, collection and
analysing washer caustic lines and tanks.
Wk 18-20 Brew House Learnt about silos and grains intake, brew
12th Sept-30th hall, wort cooling, aeration and yeast
Sept pitching and brew hall plant hygiene.

Wk 21-23 Cellars Learnt about fermentation, yeast

3rd Oct-21st Oct propagation and harvesting, maturation,
filtration and cellars/plant hygiene.

Week 24 REVIEW Wrap-up/Review

24th Oct-28th Oct

21
 Table1. Weekly Activities
Dates Department/Unit Work done

Week I- Week5 Alcoholic beverage Received new samples.

16th May – laboratory Product analysis for total
17th June. solid, acidity, distillation,
specific gravity, SO2, sugar
and trace metal.

Week 6- Pesticide formulation Received new samples.

Week 9 laboratory Preparation of standard
20th June – Contaminant analysis
15th July. System(GC) check
Fatty acid analysis
Pesticide analysis

Week 10 – Week 13 Water Received new samples.

18th July- laboratory Calibration of pH meter
12th August. Calibration of
spectrophotometer
Product analysis for free
dissolved CO2, pH,
sulphate, conductivity,
trace metal, total alkalinity,
appearance, filling volume
and available chlorine.

Week14 -18 Food Registration Preparation of Fehling I and

15th August-16th laboratory II. Fat content analysis
September. Product analysis for
moisture content, ash,
NaCl, trace metal, yeast
activity, sugar, rancidity and
acidity tests.

ExE
Week19- Week24 High Performance Liquid Received new samples.
19th September– 04th Chromatography laboratory System(HPLC) check
November. Preparation of standards
(vitamin A, vitamin C, cocoa
and preservatives)
Product analysis for vitamin
A, C, cocoa and
preservatives.

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Example of an Organizational Chart

Figure 1: Organization Chart

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GUIDELINES FOR SIWES POWER-POINT PRESENTATION

 Cover Page
 Introduction
 Organizational chart
 Weekly Activities
 Scientific Basis
 Production Activities
 Quality Control & Quality Assurance
 Marketing & Distribution
 Conclusion & Recommendation
 References
Keep in mind that a good SIWES report delivers the necessary information to the examiner but
the best Power-Point presentations engage, impress, and stay in memory for a long time.
Therefore, your main goal is to make it informative and interesting! There are many factors that
are going to influence the effectiveness and interest of your Power-Point presentation, some of
them are:

 High-quality content;
 Attractive visual files;
 Engaging files;
 Speaking confidently, etc.

1. Show your creativity

This is the first thing to keep in mind! A PowerPoint presentation is not about making it “right”
or “wrong” – it is about showing your personality, so let your creativity out and try to surprise
everyone with your unique artistic vision!
2. Add high-quality media files
It is not a secret that 90% of a PowerPoint presentation's success is by graphics. This is the main
thing that will attract your audience's attention. Therefore, you should always use high-quality
pictures and videos if need be, not mentioning that all files have to be relevant to your SIWES
report and also engaging (consider adding some unusual graphics).
3. Don’t overload it with animation
Without a doubt, nice-looking transitions and animations between your slides attract more
attention but they may also distract your examiner/audience. Try to keep it simple and classy.
4. Choose a good theme
A well planned visual theme will help you make your slides look organic and harmonic.
However, do not use templates. Using common templates removes your personal touch from
the work and it becomes too vanilla and won’t be memorable! Therefore, strictly use white
background and black font colour
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5. Avoid providing too much text or bullet lists
Why does it matter? The main idea of a PowerPoint presentation is simplicity! This type of
project does not have to be overloaded with text – this will be your function as a speaker to share
more information with the audience while your slides only have to contain the main points!
Therefore, minimize the amount of text!
6. Try to read less
Another thing that contributes to the success of your presentation is your confidence as a
speaker, which is not shown if you are reading from the slides all the time. One of the most
important tips for a Power-point presentation is to stay confident and do not use a written paper
to read the whole text from! Your energy level sets the bar! Yes, that exclamation mark was
put there to prove a point! When you are pumped up it’s easy to extend this energy to your
audience. Be loud, be enthusiastic and be happy. But remember, don’t talk at people, talk to
them.
7. Use of charts and diagrams
This is something you should use! Often, charts and diagrams can highlight or explain the
message you are trying to deliver much better than any text but you have to use them carefully to
avoid common mistakes such as inappropriate size, lack of consistency, etc.
8. Fonts
This is one of the most significant PowerPoint design tips! Although choosing fonts may not
seem like a big problem, an inappropriate font can ruin the whole impression about your work!
Choose fonts that will be easy to read and would look harmonious in your presentation.
Therefore, use Times New Roman with the font size of 28 and above.
9. Less is better
There is a rule that can help you make a perfect presentation – the 25/7/28 rule recommends you
to include not more than 25 slides in your presentation, limit the time of presentation to a
maximum of 7 minutes, and use a minimum 28-point font size to make it easy to read. You
won’t make a mistake if you follow this rule!

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